METHOD

Preheat oven to 200°C.

Place the pastry squares on an oven tray lined with non-stick baking paper. Using a small, sharp knife, score a 1cm border onto each pastry square. Divide the ricotta between the squares and top with the blue cheese and sage leaves. Sprinkle the tarts with salt and pepper. Brush the border of the pastry with the egg and cook for 15–20 minutes or until puffed and golden.

Squeeze the garlic from its skin onto the tarts and top with the baby spinach and chervil. Drizzle with the sherry vinegar and oil to serve. Serves 4.

Place the pastry squares on an oven tray lined with non-stick baking paper. Using a small, sharp knife, score a 1cm border onto each pastry square. Divide the ricotta between the squares and top with the blue cheese and sage leaves. Sprinkle the tarts with salt and pepper. Brush the border of the pastry with the egg and cook for 15–20 minutes or until puffed and golden.

Squeeze the garlic from its skin onto the tarts and top with the baby spinach and chervil. Drizzle with the sherry vinegar and oil to serve. Serves 4.

TERMS

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